If food’s your thing, be sure to catch Chef John Besh
speak and demonstrate a few of his favorite dishes
during the conference on Monday, November 10.
You also can take a NAR-organized cooking class or
culinary tour during your trip. You’re sure to go home
with new ways to spice up your next dinner party!
Of course, it’s not all work. In New Orleans, things
really heat up when the sun goes down. Explore
all the dining and entertainment the French
Quarter is famous for, or enjoy a river cruise
featuring live jazz, dancing and a tasty Creole
cuisine dinner buffet. NAR-organized tours of
New Orleans are offered Wednesday, November 5,
through Monday, November 10, should you decide
to turn your trip into an extended vacation.
spiration in The Big Easy
Taste the real
flavor of the city
Sure, you’ve tried jambalaya and maybe have your own
special gumbo recipe, but New Orleans offers more to sink
your teeth into beyond the classics.
Maque Choux: Pronounced, “mock shoe,” you may think
twice on this, but don’t. This ‘shoe’ is actually a delicious
dish containing corn, green peppers, tomatoes, onion,
garlic and celery, all braised in a pot traditionally with
oysters roCkefeller: First made in 1899 at Antoine’s
Restaurant, these oysters are baked in their shells with
herbs, breadcrumbs and lots of butter.
king Cake: The cake that’s synonymous with Mardi Gras, is
a ring of braided, brioche dough, streaked with cinnamon
and topped with green, gold and purple sugar.
sazeraC: What’s great food without a great drink? Try
the official cocktail of New Orleans. Made by combining
cognac or rye whiskey, a sugar cube, Pechaud’s bitters and
swirled in a glass with absinthe or Herbsaint.